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Isreali Couscous with Olives, Arugula and Feta


  • 1 cup Israeli couscous

  • 2 Tbsp extra virgin olive oil

  • 1 bunch arugula, washed and coarsely chopped

  • 1 cup pitted and chopped Kalamata or Taggiasca olives

  • ½ cup minced red onion

  • ¼ cup minced celery

  • 1 Tbsp lemon juice

  • ½ cup crumbled feta cheese

  • Salt and pepper


  • 1.

    Bring 1 1/4 cups lightly salted water up to a boil. Add couscous, stir and reduce heat to medium. Cook uncovered, stirring occasionally, until all liquid has absorbed. Scrape couscous into a strainer and rinse to cool. Place into a bowl and toss with olive oil to coat. Add arugula, olives, onion, celery, lemon juice and feta and toss. Season to taste and chill until ready to serve.

  • 2.

    Couscous can be prepared up to 8 hours in advance.

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